Keto Vanilla Ice Cream (scoopable)

Keto Vanilla Ice Cream (scoopable) Recipes Below!

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Amazon Affiliate Links for products I use in this video:

Allulose - https://amzn.to/3gRodaS

Lakanto golden monkfruit sweetener- https://amzn.to/3u6pKxH

Xylitol- https://amzn.to/3u6HNnb

Scale - https://amzn.to/339tsKN

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Churned vanilla ice cream, tested thoroughly to find the best keto version just like normal, store brand vanilla ice cream.


I have figured out macros for the products I used, you can certainty swap out milks, and the extracts have different carb counts. I've used almond milk and cashew milk before and that would definitely lower the card count, also read up on many different alternatives which should work with just adding the gelatin.
Keto Ice Cream Reference link:
https://wordtoyourmotherblog.com/keto...


1st Keto Recipe Test:
Cut original recipe down to 1/3 the recipe:
1 egg
10 oz. half and half
11 oz. heavy cream
1/4 cup granular monkfruit/erythritol blend
1/4 cup golden monkfruit/erythritol blend
1/3 tsp. salt
1 Tbs. vanilla
Heat half and half, heavy cream, sweeteners and salt until everything is melted and combined. Temper the egg slowly with the hot mixture. Pour threw sieve into a bowl placed over an ice bath and add vanilla. Refrigerate until mixture reached around 42 degrees about 2 hours. You can also skip the ice bath and cover with plastic wrap directly onto the ice cream base and refrigerate overnight. Freeze in an ice cream maker according to manufacturers directions. Once it is a soft serve consistency you can eat right away or put into freezer for a few hours, it will stay scoopable for several hours but it does freeze solid and needs to let sit out for 15 minutes to be scoopable the next day.

Can replace the half & half with a milk alternative like almond or macadamia to make it even lower carbs!!!

Makes 4 cups
8 1/2 cup servings
does not include sugar alcohols in the carbs
207 calories
18 g fat
5 g net carbs
0 g fiber
2 g protein


7th and Final Recipe:
1 egg
10 oz. half and half
11 oz. heavy cream
1/4 cup granular allulose sweetener
1/4 cup xylitol
2 Tbs. golden monkfruit/erythritol sweetener
1/3 tsp. salt
1 Tbs. Vanilla
1/2 tsp. unflavored gelatin
Heat half and half, heavy cream, sugars, gelatin and salt until everything is melted and combined. Temper the egg slowly with the hot mixture. Pour threw sieve into a bowl placed over an ice bath and add vanilla. Refrigerate until mixture reached around 42 degrees about 2 hours. You can also skip the ice bath and cover with plastic wrap directly onto the ice cream base and refrigerate overnight. Freeze in an ice cream maker according to manufacturers directions. Once it is a soft serve consistency you can eat right away or put into freezer for a few hours, it will stay scoopable even days later.

Can replace the half & half with a milk alternative like almond or macadamia to make it even lower carbs!!!

Makes 4 cups
8 -1/2 cup servings
does not include sugar alcohols in the carb count
217 calories
18 g fat
5 g net carbs
0 g fiber
2 protein